Ingredients
- 2 1/2 cups self-raising flour (375 grams)
- 1 tablespoon ground ginger
- 2 teaspoons ground allspice
- 200 grams unsalted butter (chopped and softened)
- 250 grams muscovado sugar (dark)
- 3 eggs, lightly beaten
- 50 grams ginger root (peeled and finely grated, 10 cm piece)
- 250 grams sour cream (at room temperature)
- 1/4 cup milk (60ml)
- 1 cup molasses (250 ml)
- FOR GINGER ICING
- 1 1/2 cups icing sugar (180 grams)
- 1 1/2 teaspoons ground ginger
How to Make
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Step 1: Preheat oven to 160°C. Grease a 20cm x 30cm x 5cm-deep baking pan and line the base and sides with baking paper.
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Step 2: Sift flour and spices into a bowl and mix to combine.
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Step 3: Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until thick and pale and then add eggs and beat to combine now add ginger, sour cream, milk and molasses, beat to combine, then fold in flour mixture until combined.
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Step 4: Pour batter into the prepared pan and bake for 55 minutes to1 hour until a skewer inserted in the centre comes out clean and then set aside to cool completely in the pan.
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Step 5: For the ginger icing, sift the icing sugar and ginger into a bowl and gradually add 1 1/2-2 tablespoons water, stirring until well combined and smooth.
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Step 6: Turn out cooled cake onto a wire rack, pour over icing and cut into pieces to serve.
We hope you enjoy this recipe!
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